Different batches...same problem???

[LRS_Brewer]

I have been searching and reading all over this site for previous posts on stalled fermentation in order to avoid the usual 'shame on you' responses for starting yet another string on the topic. That said, as I have not found a string which gets to back-to-back fermentations which stop halfway, and fail to restart.

I have only brewed three batches thus far. The first was one of the best beers I have ever tasted (Irish Stout). The second (Oatmeal Stout) stalled halfway to the FG, and ended with a whole batch of gushers. The third (Red Ale) was brewed three days ago, and again stalled after 24 hours? The second had multiple sources of potential error, and I just wrote it off as pool planning and practice. That said, I put my full OCD self into the third to avoid another tragic loss of a complete batch of beer. Well, at 20 hours it was bubbling nicely. At 30 hours it stopped, and the three-piece airlock bottomed out just like the last batch. All temps were in range during boil, cooling, pitching, and fermentation (68-70 degrees the entire time). I am now three days in with no further reduction in gravity, even after giving it a little swirl. I am at a loss. I have back-to-back batches which seem to be victims of the same thing, but for the life of me I cannot figure out what that "thing" is? So, while I will continue to try some of the techniques mentioned elsewhere on this site to restart the fermentation, I am really just looking for thoughts as to what I may be doing to cause this issue. Basic information on my last brew:

OG = 1.049
Stalled G = 1.032
fermentation temp = 68-70 degrees
Pitching temp =68 degrees
Pitching style = Dry, stirred in (I know about the cell mortality rate, but the directions said "DO NOT REHYDRATE" in all caps and bold text)
Yeast = Nottingham's Ale
Primary vessle = plastic pale with three-piece airlock

I am looking to rack it to a secondary glass carboy, but do not know if I should at this point. I have not tasted it, and do not want to keep opening the fermenter and allowing more oxygen into it. Any thoughts?

 

[DrFun]

I would ignore it for a week or so, then see where you are at. Three days is a little early to worry about a stalled fermentation.

 

[LRS_Brewer]

Thanks, DrFun. I think my last batch of gushers has made me hyper-aware of anything out of the ordinary. I will revisit it in a week.

 

[oujens]

I didn't see it mentioned...Are you measuring gravity with a hydrometer or a refractometer?

 

[troglodytes]

Thanks, DrFun. I think my last batch of gushers has made me hyper-aware of anything out of the ordinary. I will revisit it in a week.

Dude, I hear you. I was paranoid for a long time after my first bottle bombs (stalled fermentation that became active after bottling). I let everything ride for like a month now just to be safe. And I would slowly ramp tempsif I started in the low to mid 60s but you're already at high 60's, so I'd say hold it steady and wait it out. I've never been disappointed letting a beer go for 3 to 4 weeks in a fermentor, but I've definitely being sorry I bottled too soon.

The one thing everyone suggested to me at the time was to do a fast ferment test. This will tell you what your final gravity will be for the full batch by like day 3 post brew day, so you know exactly what to expect. Man, I'm telling you, it gives you peace of mind.

 

[kh54s10]

How are you determining that they are stalled? Three days is not enough. You need that long between 2 gravity checks just to see that you are at final gravity. Usually those are taken at or after day 10 and then 2 days later and if the gravity is the same and not stalled it is then time you can bottle.

I don't even check on my beers, after seeing fermentation has started, in less than 10 days. My guess is that fermentation is still happening with no visible signs. I also suspect that you just rushed the gusher one and bottled it too soon.

 

[DrFun]

Gushers will either be infections or continued fermentation. I generally don't bottle earlier then 4 weeks. I don't even check gravity for two weeks. Well...I got a Tilt for Christmas so now I check gravity all the time, but I don't have to open the fermenter to do it.

Worse case scenario, still no drop after another week or so you can always re-pitch and see if that helps.

 

[LRS_Brewer]

Oujens - hydrometer

Troglodytes - I may have to give the fast fermentation a try. Peace of mind would be much appreciated after the last batch.

Kh54s10 - I suppose I could have rushed the last batch, but it was fermenting for 4 weeks. Three readings on days 7, 14, and 21 were all the same...even after pitching more yeast. So, I bottled, and the over-carbonated. I thought it was maybe because the yeast began fermenting the priming sugar, as well as the remaining wort sugars at the warmer bottle conditioning temperatures. Oh well. I may never know why it happened, but I am certainly hoping to avoid it happening again.

DrFun - I think that will be my plan. Last time I repitched dry, so I may do a rehydrate and stir this time if necessary.